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Brown Sauces

Brown Sauces to Enhance a Meal

A brown sauce might refer to a sweet or savory sauce. Sweet ones are often chocolate sauces or chocolate gravies, while there are different kinds of savory ones such as meat-based sauces and rich-tasting ones for meat, potatoes or vegetables. Sauce Robert is a brown mustard sauce that includes white wine and onions, while sauce chasseur, or hunter’s sauce, is a French sauce with shallots and mushrooms. This one is especially good with game meats. Bordelaise is another tasty French sauce made with red wine and bone marrow. The New Orleans style bordelaise swaps the red wine for garlic. Breton sauce includes leeks, mushrooms and celery. Sauce Africaine boasts African and Creole seasonings.

Why Brown Sauces are Popular

Because a lot of these sauces are made with meat drippings or earthy ingredients such as shallots and mushrooms, they are perfect to serve with meat, perhaps steak, game meat or lamb for example. Meat can be served without a sauce, or with something quite different such as a creamy white sauce or tomato-based one, but there is something very satisfying about a piece of meat served with a meaty, rich sauce, which is why these are so popular. Sweet sauces such as chocolate gravy aside, many brown sauces are made by combining meat drippings with ingredients like onion or shallots, garlic, white or red wine, black pepper, and so on, and the result is perfect harmony between your meat and its accompanying sauce.

Brown Sauces:

 

 

 

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Christine Szalay-Kudra


Hello, I'm Christine. Thanks for dropping by and welcome to Amazing Sauces. Food is a very important part of our family's lives, and I find a homemade sauce often finishes a dish perfectly. Whether you are making something with chicken, beef, pork, vegetables, an appetizer, or even a dessert recipe, a sauce is often the ideal finishing touch.


You will find many sauce recipes here, all conveniently in one place, from the classics like tomato sauce, béchamel sauce and cheese sauce, to gravies, marinades, and unusual ideas for sauces too like ginger-plum sauce or gorgonzola sauce.


Some sauces can be drizzled over the meal, while others are best served on the side. Some will work as a dip or sauce, while others are great for basting, marinating or adding a splash of color to a recipe. Try our creamy gravies with your breakfast, one of our international steak marinades for a sophisticated spin on dinner, or learn how to make a classic béarnaise or rich red wine sauce to complement your dish.


Thanks for visiting,


Christine

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